Filipino Foods of Alaska
When I left Juneau for college, I missed the foods I grew up with, like lumpia, pinakbet, arroz caldo, and bilo bilo. A few years ago, I started learning how to make these Filipino meals. Every Filipi...
Ingredients
SERVINGS: 2–3 dozen lumpia
- ½ pound ground pork
- ½ pound ground beef
- ½ cup (lots) garlic, crushed
- 1 tablespoon garlic powder
- 1 cup carrots, minced
- ½ onion, chopped
- 1 cup celery, chopped like onions
- 3 tablespoons ground black pepper, added as needed
- ¼ cup soy sauce, added as needed
- Lumpia wrappers (spring roll wrappers)
- 1 egg, beaten
- Oil for frying
Preparation
In a large bowl, mix ground pork and beef. Add garlic, pepper, soy sauce, and some garlic powder.
Add carrots, onions, and celery. Allow the mixture to sit for about 1 hour in the refrigerator before wrapping.
Place the filling mixture in a plastic zip-locked bag, then cut the tip of one bottom corner like you would for piping frosting. Place about 2–3 tablespoons of the mixture in a straight line on the lumpia wrapper, ½ inch from the bottom edge and leaving a 1-inch edge of wrapper on each side. Fold the two side edges in, and then roll the wrapper tightly, starting from the bottom. Before reaching the end of the roll, brush the inside of the wrapper with egg wash and then seal tight. Freeze raw if not frying right away.
Pour the oil in a pan, and fry the lumpia until all sides are brown. The internal temperature of the finished lumpia should be at least 145° F to be fully cooked.
